Spaghetti with Spicy Eggplant Sauce

By bakers_delight85

Ingredients

• 8 ounces uncooked regular or whole wheat spaghetti
• 1 small eggplant (1 pound), peeled and cubed (3 cups)
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
• 1 can (8 ounces) no-salt-added tomato sauce
• 1/2 tsp. crushed red pepper
• 2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes

Preparation

Step 1

Cook and drain spaghetti as directed on package. While spaghetti is cooking, heat eggplant, tomatoes, tomato sauce and red pepper to boiling in 10-inch skillet, stirring occasionally; reduce heat to low. Simmer uncovered about 15 minutes or until eggplant is tender. Stir in parsley. Serve over spaghetti.
Per serving: 215 calories, 1g fat, 150mg sodium, 48g carb, 5g fiber, 8g protein